Mozzarella and Tomato Salad

Staff Writer
Mozzarella and Tomato Salad
Mozzarella and Tomato Salad
Christopher Hirsheimer

Mozzarella and Tomato Salad

Serve this simple and delicious appetizer as a prelude to a light meal. A crisp, refreshing glass of Bastianich Rosato pairs perfectly with freshly cut tomatoes.

Click here to see Lidia Bastianich's Take on Italian-American Cuisine.

6
Servings
342
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 ripe medium-sized tomatoes, cored and cut into 1-inch pieces
  • 1 Pound fresh mozzarella, cut into ½-inch cubes
  • 4 Cups packed fresh baby spinach leaves, chopped coarsely
  • 1 1/2 Teaspoon kosher salt
  • 1/4 Cup extra-virgin olive oil
  • 3 Tablespoons red-wine vinegar
  • 1 Teaspoon dried oregano

Directions

Toss together the tomatoes, mozzarella, spinach, and salt in a large serving bowl. Whisk together the oil and vinegar in a small bowl. Pour the dressing over the salad and toss well. Sprinkle with the oregano, and toss to combine.

Mozzarella Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Mozzarella Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Nutritional Facts

Total Fat
26g
40%
Sugar
5g
N/A
Saturated Fat
11g
56%
Cholesterol
60mg
20%
Protein
19g
38%
Carbs
9g
3%
Vitamin A
298µg
33%
Vitamin B12
2µg
29%
Vitamin B6
0.2mg
10%
Vitamin C
28mg
47%
Vitamin D
0.3µg
0.1%
Vitamin E
3mg
14%
Vitamin K
118µg
100%
Calcium
421mg
42%
Fiber
2g
10%
Folate (food)
69µg
N/A
Folate equivalent (total)
69µg
17%
Iron
1mg
8%
Magnesium
50mg
12%
Monounsaturated
12g
N/A
Niacin (B3)
1mg
6%
Phosphorus
318mg
45%
Polyunsaturated
2g
N/A
Potassium
563mg
16%
Riboflavin (B2)
0.3mg
16.7%
Sodium
642mg
27%
Zinc
3mg
17%

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